These delicious meatloaf muffins are super kid friendly and easy to portion
control. I make a double batch and freeze for lunches later. The first batch gets GONE with my family. This is from the shrinkingonabudget.com newsletter. Highly recommend it if you have kids.

Thoroughly combine onion mixture, 1/2 cup of the ketchup, 2 tablespoons of the mustard, worcestershire sauce, salt, pepper and eggs in a large bowl. After combining wet ingredients, add ground beef and cracker. Incorporate all well, but don't overmix.

Cut each string cheese stick into six equal pieces (total of 12). Combine 1/4 cup ketchup, 1 tablespoons mustard, and brown sugar. Spoon the meat mixture evenly into 12 (medium) muffin tin cups coated with cooking spray (or 6 of the very large muffin cups). "Squish" 1 string cheese piece in each meatloaf muffin so it is at least somewhat covered with meat. Top each evenly with ketchup mixture. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Cooking Tips:

Don't pack the meatloaf tightly into the cups. They will be more tender if only loosely packed.

Note that both the ketchup and the mustard are divided. Use the correct amounts called for in each step.

This will make 12 standard size muffins (2 per serving) and 6 of the jumbo muffins (1 per serving).

An option is to mix 1/2 bbq sauce and 1/2 ketchup where ketchup is called for in the recipe.

These sometimes spill over the muffin tin. Place muffin tins on a lined cookie sheet for easy clean-up.

Picky Eater Tips:
Grate the carrots as the recipe states, but then finely dice the grated carrots as well. Consider making extra ketchup mixture and load their muffin cups with extra sauce.